Corn Edamame Chaat
Corn Edamame Chaat.
Fresh sweet corn is boiled along with edamame. Both of them are then mixed with onion and seasonings. Serve corn edamame chaat immediately when it is still warm.
Makes: around 2 Servings of Corn Edamame Chaat.
Ingredients:
Corn Kernels 1 Cup
Shelled Edamame 1/2 Cup
Onion 1 Small
Chaat Masala 1 tsp
Red Chile Powder a Pinch
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Sesame Oil few Drops
Method of preparation:
Peel and finely chop the onion.
Separate leaves, wash and finely chop the cilantro.
Boil the corn or steam it till its soft.
Use a knife to chop off the corn kernels from the cob.
Boil the edamame till just soft.
In a mixing bowl, mix together all the ingredients.
Serve corn edamame chaat immediately.
Notes: Make sure corn and edamame are cooked right.
Suggestions: Adjust seasonings according to your preference.
Variations: Check other recipes with corn here.
Other Names: Corn Edamame Chaat.
Tofu in Tomato Gravy
Tofu in Tomato Gravy.
Tomato gravy is prepared by first blanching the tomatoes to easily peel off the skin. The peeled tomatoes are then crushed and made into gravy with onion and spices. Firm tofu is cubed and added to the tomato gravy as a last step. Tofu can also be deep fried in oil till golden brown if desired.
Makes: around 4 Servings of Tofu in Tomato Gravy.
Ingredients:
Firm Tofu (Small Cubes) 15 Pieces
Tomato 4 Medium
Onion 1 Small
Coriander Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Caraway Seeds 1/8 tsp
Garam Masala a Pinch (optional)
Salt to Taste
Cilantro Few Sprigs
Oil 1 tsp
Method of preparation:
Chop the tofu into small half inch cubes and keep aside.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Wash and make cross slits in each tomato.
Bring to boil few cups of water, add the tomato and boil for couple of minutes to loosen the skin.
Strain the tomatoes, peel the skin off and crush the peeled tomatoes.
Heat oil in a pan, add caraway seeds.
Once the seeds start to sizzle, add the chopped onion.
Fry till onion turns translucent, stir in crushed tomato.
Cook on medium flame till tomato is completely cooked and the gravy becomes a little thicker.
Stir in red chili powder, coriander powder, garam masala (if using) and salt.
Add the cubed tofu and simmer for a minute.
Remove from heat and garnish with chopped cilantro.
Serve tofu in tomato gravy with steamed rice or with roti etc…
Notes: Make sure not to overcook once the tofu is added.
Suggestions: Make sure not to overcook the tomato gravy that its too thick.
Variations: Check scrambled tofu here.
Other Names: Tofu in Tomato Gravy.
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